orange sesame 3-bean salad

Orange sesame 3-bean salad, deliciously easy and oil free, comes together in minutes. It’s as fresh and satisfying as it is guilt-free. Let’s get this in a bowl stat!

Salads with simplicity. A concept I can live with and certainly one I can eat up. And salads that can be put together in minutes, and that last in the fridge have a high status on recipe list. I’m always making a new one. From 5-minute cucumber salad, to my favorites with tofu bacon in pasta salads or with Brussels sprouts. I love them all.

I don’t fuss much with oranges. Use a knife to cut off the skins and then segment them using said knife to separate the membranes from the orange.

Off to the races. Given this is a 3-bean salad and given my propensity to want to eat more than cook, I used canned beans. You can more certainly cook them from dry.

How to cook beans from scratch:

1. Rinse and sort ½ cup each: black beans, red kidney beans and white beans (or whatever you have on hand). Add them to a pot and cover them with water, at least 2 inches above the beans.

2. Soak the beans overnight. Alternatively, you an do a quick soak which includes bringing that pot with water to a boil and then boiling the beans for 2 hours. Allow the beans to soak for at least an hour (up to 4).

3. Drain and rinse the beans (and the pot). Add them back to the pot and cover them with water (about 3-4 inches over the beans). Bring to a boil, then simmer for 45 minutes or until the beans are tender, but not falling apart.

Whew, after all that bean cooking, let’s whip up a dressing with ½ of yet another orange juiced, 3 tablespoons lemon juice (1 fresh lemon will do) and 1 teaspoon soy sauce or Tamari. Toss in ½ teaspoon turmeric. Shake that up. Good to go.

Fresh. That’s what you get when you combine beans, oranges, and some sliced scallions. Oh wait – it’s supposed to be orange-sesame 3-bean salad. Sprinkle. Mix. Grab the plates.

Final thoughts

Simplicity, freshness and a bit of color. Nothing missing but a fork in my mouth. These days, I always seem to be cooking, tasting, adjusting. Celebrate every recipe ‘win’ and never dwell on distractions, self-inflicted barriers or setbacks. Plant-based plates are always half full. No worrying about the other half – we’ve already enjoyed every quilt-free bite. Peace.

Instructions

Heat a small skillet over medium heat. Add the ½ cup sesame seeds. Toast, but constantly moving them with a spoon for 2 minutes until they are fragrant and slightly browned. Remove from the heat immediately and set them aside in a small bowl.

Drain and rinse the white beans, black beans and kidney beans and place them in a medium salad bowl.

Using a knife, cut the peels off 3 of the oranges, then cut the orange segments away from the membranes. Slice each segment in half for bite-size eating. Add to the salad bowl.

Cut and juice the remaining orange and juice the lemon. Add the juices to a small bowl or glass jar. Add 1 tsp. soy sauce, ½ tsp. turmeric and ½ tsp. ground black pepper. Mix well and add to the salad.

Add the toasted sesame seeds and mix everything.

Serve it up!

Notes

Nutritional information based on 6 servings.

Use any combinations of beans you choose including chickpeas, white kidney beans, etc. If you are using canned, aim to buy no salt added.

If you like things on the spicy side, a few dashes of Tabasco sauce would do the trick.

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About me

Hi everyone. I'm Denise and I’m on a whole food, plant-based journey - another music in a different kitchen. I want to share everything I'm learning starting with uncomplicated and uncompromised recipes. Let's eat!More about me...

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